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Markt Abandons the Meatpacking District, Takes Over Sensa

When last we <a href=http://nymag.com/daily/food/2006/12/sascha_purchased_by_markt_in_m.html>checked in</a> with <a href=http://nymag.com/listings/restaurant/markt/index.html>Markt</a>, the meatpacking mainstay kicked to the curb by its landlord, it was poised to move into Sascha&#8217;s old space. It turns out that deal didn&#8217;t go as planned and everyone&#8217;s favorite spot for Brussels mussels is taking its business to the Chelsea-Flatiron area. Broker James Famularo called us yesterday hours after inking a deal that, as of today, puts Markt&#8217;s people in charge of <a href=http://nymag.com/listings/restaurant/Sensa/index.html>Sensa</a>, positioning them to recast the space. According to a Markt rep, chef Neville Soddart will Belgify Sensa&#8217;s menu by next week; sometime around July, assuming the landmarks commission gives the okay, all the old fixtures will be moved into the slightly smaller space, with doors possibly opening onto a 50-seat outdoor caf&eacute;. The restaurant is also eyeing locations for a second spot. <em> &#151;Daniel Maurer</em>
<strong>Earlier: </strong><a href=http://nymag.com/daily/food/2006/12/sascha_purchased_by_markt_in_m.html>Sascha Purchased By Markt in Meatpacking Musical Chairs</a>

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When last we checked in with Markt, the meatpacking mainstay kicked to the curb by its landlord, it was poised to move into Sascha’s old space. It turns out that deal didn’t go as planned and everyone’s favorite spot for Brussels mussels is taking its business to the Chelsea-Flatiron area. Broker James Famularo called us yesterday hours after inking a deal that, as of today, puts Markt’s people in charge of Sensa, positioning them to recast the space. According to a Markt rep, chef Neville Soddart will Belgify Sensa’s menu by next week; sometime around July, assuming the landmarks commission gives the okay, all the old fixtures will be moved into the slightly smaller space, with doors possibly opening onto a 50-seat outdoor café. The restaurant is also eyeing locations for a second spot. Daniel Maurer